Eggplant and Meat Patties Parmigiana
Ingredients
- 1/2 c Soft bread crumbs; (1 slice)
- 16 oz Can tomatoes
- 1 ts Seasoned salt
- 1 tb Sugar
- 1 1/2 lb Eggplant; washed/in
- 1/2 tb Salt
- 1 ts Dried Oregano
- 2 tb Hot olive oil
- 1 Egg beaten
- 1/2 c Onions chopped
- 1 ts Dried basil
- 1/4 c Shredded Parmesan cheese
- 8 oz Can tomato sauce
- 1/4 c Flour
- 1 1/2 lb Ground chuck
- 1/8 ts Pepper
- 1/4 ts Salt
- 4 oz Mozzarella or Provolone
- 1 Clove garlic;
- 2 tb Margarine; or olive oil
Instructions
- Sauce: In two quart saucepan, in butter or olive ol, saute onion and garlic for 5 minutes. Add toamtoes, tomato sauce, oregano, basil and pepper. Bring to a boil. Reduce heat and simmer, uncovered fro 10 minutes. Meanwhile, wash eggplant and cut into slices. Combine flour, seasoned salt and pepper. Coat eggplant with mixture. In hot oil in skillet, saute eggplant, a few slices at a time. Add more oil as needed . Remove as brown. Preheat oven to 350 F. Meat Patties: In medium bowl, combine ground chuck, egg, bread crumbs and salt. Shape into 8 patties, 1/2“ thick. In medium skillet (can used skillet used for eggplant) , without added fat, brown meat patties on both sides. Spoon 1/2 of tomato sauce into a shallow round or oval 10“ baking dish. Arrange eggplant and meat patties alternately around side of dish. Spoon rest of sauce on top. Sprinkle with grated Parmesan and top with mozzarella or Provolone cheese slices. Bake, uncovered for 20-25 minutes until cheese is melted and golden. Serving Ideas : Serve with hot bread and tossed green salad. NOTES : This is delicious!!!! Recipe by: Unknown old magazine article. Posted to MC-Recipe Digest V1 #986 by Roberta Banghart on Jan 06, 1998
